2 pounds Roma Tomatoes
3 Shallots
Extra virgin olive oil
1/4 tsp dried thyme 
1/4 tsp salt
1/4 tsp pepper
A handful of fresh basil leaves (about 10)
2 cups chicken broth
1/4 cup heavy cream 

Preheat the oven to 400f. Cut tomatoes into four slices. Cut fresh basil into slices. Spread the tomatoes and the shallots on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, dry thyme, and fresh basil. Roast for 30 minutes.

Remove the pan from the oven and allow to cool for a few minutes. Place roasted tomatoes and shallots into a food processor and blend until smooth. Slowly add in stock and heavy cream while blending. Strain through a mesh sieve.

Garnish with some remaining basil and parmesan cheese. Serve with your favorite toasted bread (i love it with toasted rosemary bread ) Makes about two large bowls of soup 


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